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Issue 11
October 1998

Table of Contents

Departments

4 TIPS AND TECHNIQUES

16 BAKING SHEETS

18 ONION SOUP GRATINÉE
This soup is /loaded/ with flavor. And so is the baked cheesy top.

34 QUESTIONS & ANSWERS

36 WHIF

44 PROFITEROLD PYRAMID

Feature

6 CASSOULET
This isn't just a casserole. It's a French white bean cassoulet with three special meats.

12 BRIOCHE
The finest of the rich egg breads. Try it in the afternoon with chocolate or marmalade.

20 MUSSELS
Learn how to prepare mussels. Then steam them in this delicate curried cream sauce.

22 BISTRO SALAD BAR
The French offer several salads at a meal. These four salads are easy to fix and make a great presentation.

26 SHIITAKE MUSHROOMS
Not all mushrooms grow in a dark, damp cave. Shiitake come by their flavor honestly -- they grow on logs.

28 BRAISED SHORT RIBS
They're back in style. I give ribs a French twist. Why purple potatoes? They make a great bed.

37 CHEESE SOUFFLÉ WITH MUSHROOM SAUTE
The egg at its greatest heights. Forget your fear of soufflé failure.

40 PÂTE À CHOUX
Do you like eclairs and cream puffs? Here's the real deal.